Wedding cakes for 2009
Remember old-fashioned wedding cakes? Heavy fruit cakes, laden with rock hard icing that would keep for weeks and could be posted all over the country in a cardboard envelope? Gone are the days of this kind of cake and while some of you might think that a wedding cake can easily be replaced with a chocolate fountain or some fancy desserts, perhaps you should think again.
Wedding cakes undoubtedly contribute to the ceremonial nature of the day. They give your guests another chance to take your picture, provide some focused attention after food before people start wandering off and they can taste great!
Nowadays, as with many other wedding traditions, the choice of wedding cakes, flavours, decoration and style is as varied as the brides and grooms who choose them. Cake-makers are getting wilder each day with mousses and curds replacing jam and butter icing faster than you can say “just a small piece for me”.
The last wedding I went to had the best cake I’ve ever tasted. Sponge with blackberries and white chocolate. It was something else that cake, seriously. So, you want your guests to remember your cake just like I remember Catrin and Tim’s, right? Well, here are some pointers on how to get the right cake for you.
- Think (like me!) of any cakes that you tried that were out of this world.
- Ask your friends for recommendations of cake-makers. You don’t have to spend the earth to get a great cake, but you do need someone experienced and reliable – you don’t want to be rushing to Tesco’s to buy a sponge on the morning of the wedding.
- Talk with your cake-maker. Ask to see photos of cakes he/she has made, explain what you would ideally want and see how flexible he/she can be.
- Take the cake-maker‘s advice on icing and ingredients, especially considering that your cake will be sitting around for hours.
- There are, of course, wedding cake trends and color is now a big thing in cakes. Black and white is also very 2009. Why not take a piece of the bridesmaids’ dress to the cake-maker and ask him/her to match the colours scheme.
- Is there a great cake recipe in your family? Show it to your cake-maker and ask him/her to adapt it for your wedding cake.
- If you want chocolate, remember to think about the time of year. For a summer wedding, it may be better to keep the chocolate in the sponge rather than in the decoration.
- And finally, the big debate – are cupcakes in or out? The answer is, do you care? They’re cute and dainty, so if you really want them, go for it! Discuss this kind of job with your cake-maker and make sure you think of issues such as price, wastage and decoration.